Stew
Fesenjan Stew
خورش فسنجان
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Stew
- Where it is eaten
- Eaten across Iran
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- walnuts tree nut 150 g
- pomegranate molasses 60 mL
- chicken 500 g
- duck 800 g
- meat 400 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Sauté onion with oil and spices; add the meat or chicken and lightly brown it.
Add the legumes, herbs, vegetables, or other main ingredients and sauté briefly.
Add the seasoning and enough water, then simmer gently.
Add delicate ingredients such as prunes, unripe grapes, eggplant, or tender herbs later in cooking when appropriate.
When the meat is tender and the sauce has thickened, adjust salt and acidity and serve with rice.
Cook's notes
Grind the walnuts finely and simmer very gently so the walnut oil releases naturally. Adjust the tartness of the pomegranate molasses near the end.
Background
Fesenjan is a festive Iranian stew with especially strong associations with the cuisines of northern Iran, particularly Gilan and Mazandaran. Its sweet-to-sour balance reflects regional and family preferences.
Nutrition
| Energy | 455 kcal |
|---|---|
| Protein | 24 g |
| Fat | 30 g |
| Carbohydrate | 22 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0003 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods